Chutney

3/4 cup white sugar
3/4 cup cider vinegar
2 t. minced garlic
1 t. peeled and minced ginger root
3/4 t. crushed red pepper
1/2 t. mustard seed
3 tart apples, peeled, cored and diced

Place sugar and vinegar in a 3 quart saucepan and bring to a boil. Reduce heat and simmer about 10 minutes.
Add remaining ingredients to the pan and bring to the boil. Lower the heat and simmer, uncovered for about 45 minutes or until reduced and thickened.
Transfer to a non reactive container and chill well.
Makes about 1 1/2 cups

Cheese Pate

8 oz cream cheese, softened
1-2 cups (your taste) cheddar cheese, finely shredded
1/2 – 1 t curry powder
1/4 c dry sherry
2 green onion, finely diced

Mix cream cheese and cheddar together. Add curry powder and sherry and mix thoroughly. Pack in a plastic wrap lined bowl. Cover and refrigerate. To serve, invert onto a serving plate and top with chutney and sprinkle with green onion. Serve with french bread rounds, na’an or a nice cracker.